Pub Date : 2018-05-30DOI: 10.31186/J.AGROINDUSTRI.8.1.71-79
A. Setyawan, E. Silvia, Hidayat Koto
The purpose of this research is to determine the potency of “ADN” Baytat cake business, to analyze internal and external analysis of Baytat cake industry and to formulate business strategy to improve competitiveness. Data collection used observation method, interview and questionnaire distribution. Respondents consisted of 10 people consisting of 5 practitioners, 2 from government agencies and 3 from academics. Financial analysis is done descriptively quantitative, to know Total Cost, Net Benefit, B/C Ratio, Break Event Point and Return on Investment. Meanwhile, to design alternative competitiveness strategies using SWOT analysis (Strengths Weaknesses Opportunities Threats). The results showed that: 1) the business potential of “ADN” industry is very profitable and feasible to be developed; 2) based on internal and external environmental analysis, ADN's industry lies in the first quadrant position, and 3) the right strategy to implement is the SO (Strength-Opportunities) strategy that uses the power to exploit opportunities; increase production volume, maintain product quality, Cooperate with government agencies to assist capital and establish good relationships with suppliers as well as supervise the raw materials sent.
{"title":"FINANCIAL ANALYSIS AND DEVELOPMENT STRATEGY OF BAYTAT CAKE “ADN” INDUSTRY IN BENGKULU CITY","authors":"A. Setyawan, E. Silvia, Hidayat Koto","doi":"10.31186/J.AGROINDUSTRI.8.1.71-79","DOIUrl":"https://doi.org/10.31186/J.AGROINDUSTRI.8.1.71-79","url":null,"abstract":"The purpose of this research is to determine the potency of “ADN” Baytat cake business, to analyze internal and external analysis of Baytat cake industry and to formulate business strategy to improve competitiveness. Data collection used observation method, interview and questionnaire distribution. Respondents consisted of 10 people consisting of 5 practitioners, 2 from government agencies and 3 from academics. Financial analysis is done descriptively quantitative, to know Total Cost, Net Benefit, B/C Ratio, Break Event Point and Return on Investment. Meanwhile, to design alternative competitiveness strategies using SWOT analysis (Strengths Weaknesses Opportunities Threats). The results showed that: 1) the business potential of “ADN” industry is very profitable and feasible to be developed; 2) based on internal and external environmental analysis, ADN's industry lies in the first quadrant position, and 3) the right strategy to implement is the SO (Strength-Opportunities) strategy that uses the power to exploit opportunities; increase production volume, maintain product quality, Cooperate with government agencies to assist capital and establish good relationships with suppliers as well as supervise the raw materials sent.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80915170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-05-30DOI: 10.31186/j.agroind.8.1.62-70
Zuhardi Perdana Putra, Reswita Reswita, Irnad Irnad
ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.
摘要农加工业是印尼以农业为基础的产业，在印尼经济增长中占有重要地位。农业分部门之一是园艺作物，即洋葱。印度尼西亚对洋葱消费的需求一直在增加。在明库鲁市有一家从事油炸洋葱行业的公司叫“UD”。Safari霸王Goreng”。本研究是考虑到该公司历史悠久，规模足够大，产量约为336公斤/天。油炸洋葱是一种以洋葱为主要原料加工而成的加工产品。经过加工的洋葱产自爪哇的布里布。了解过程可以通过观察、参与的方法来完成。加工后的红洋葱产品产生的附加值可以用Hayami法进行分析。洋葱加工成油炸洋葱的过程由几个阶段组成，即提供原料、洋葱分类、洋葱切片、洋葱贴粉、油炸、压榨、包装。将洋葱加工成油炸洋葱的过程称为增值。本研究获得的附加值为Rp 9549.65 / Kg BB。关键词:炒洋葱，早见法，附加值
{"title":"ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY","authors":"Zuhardi Perdana Putra, Reswita Reswita, Irnad Irnad","doi":"10.31186/j.agroind.8.1.62-70","DOIUrl":"https://doi.org/10.31186/j.agroind.8.1.62-70","url":null,"abstract":"ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are \"UD. Safari Bawang Goreng\". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81175941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.31186/j.agroindustri.11.1.11-22
A. S. Rusdianto, A. Wiyono, Nina Tauvika
Daging ayam merupakan bahan pangan yang bersifat mudah rusak dan memiliki umur simpan yang pendek. Dewasa ini, telah muncul kemasan pintar (Smart packaging) yang dilengkapi label pintar. Label pintar berbasis ekstrak antosianin ubi jalar ungu dirasa dapat menjadi solusi yang tepat untuk digunakan sebagai penentu tingkat kesegaran daging ayam. Tujuan penelitian ini adalah mengetahui pengembangan prototype label pintar ekstrak antosianin ubi jalar ungu dan kelayakannya untuk menentukan tingkat kesegaran daging ayam. Esktrak ubi jalar ungu diperoleh dengan metode maserasi menggunakan pelarut metanol 96% yang diasamkan HCl 1%. Hasil ekstrak antosianin memiliki pH sebesar 5.58 ± 0.013 dan nilai kadar antosianin sebesar 62.79 ± 0.558 mg/100 g. Label pintar menunjukkan tingkat kesegaran daging ayam dengan adanya perubahan warna, dimana warna ungu muda menandakan daging ayam segar, warna ungu pudar menandakan bahwa daging ayam masih segar, dan label pintar warna ungu kebiru-biruan menandakan daging ayam pada kondisi tidak segar. Hasil kelayakan label pintar pada stabilitas pH mengalami perubahan warna baik pada suasana asam dan suasana basa, tetapi lebih stabil pada suasana asam.
{"title":"PENENTUAN TINGKAT KESEGARAN DAGING AYAM MENGGUNAKAN LABEL PINTAR BERBASIS EKSTRAK ANTOSIANIN UBI JALAR UNGU","authors":"A. S. Rusdianto, A. Wiyono, Nina Tauvika","doi":"10.31186/j.agroindustri.11.1.11-22","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.1.11-22","url":null,"abstract":"Daging ayam merupakan bahan pangan yang bersifat mudah rusak dan memiliki umur simpan yang pendek. Dewasa ini, telah muncul kemasan pintar (Smart packaging) yang dilengkapi label pintar. Label pintar berbasis ekstrak antosianin ubi jalar ungu dirasa dapat menjadi solusi yang tepat untuk digunakan sebagai penentu tingkat kesegaran daging ayam. Tujuan penelitian ini adalah mengetahui pengembangan prototype label pintar ekstrak antosianin ubi jalar ungu dan kelayakannya untuk menentukan tingkat kesegaran daging ayam. Esktrak ubi jalar ungu diperoleh dengan metode maserasi menggunakan pelarut metanol 96% yang diasamkan HCl 1%. Hasil ekstrak antosianin memiliki pH sebesar 5.58 ± 0.013 dan nilai kadar antosianin sebesar 62.79 ± 0.558 mg/100 g. Label pintar menunjukkan tingkat kesegaran daging ayam dengan adanya perubahan warna, dimana warna ungu muda menandakan daging ayam segar, warna ungu pudar menandakan bahwa daging ayam masih segar, dan label pintar warna ungu kebiru-biruan menandakan daging ayam pada kondisi tidak segar. Hasil kelayakan label pintar pada stabilitas pH mengalami perubahan warna baik pada suasana asam dan suasana basa, tetapi lebih stabil pada suasana asam.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89311694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.31186/j.agroindustri.11.1.32-42
Melki Edo Sinabang, Hasan Basri Daulay, Bosman Sidebang, Devi Silsia
{"title":"Pemanfaatan Losses Minyak Kernel (Minyak Inti) Sebagai Bahan Baku Pembuatan Sabun Mandi Padat","authors":"Melki Edo Sinabang, Hasan Basri Daulay, Bosman Sidebang, Devi Silsia","doi":"10.31186/j.agroindustri.11.1.32-42","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.1.32-42","url":null,"abstract":"","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75150457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.31186/j.agroindustri.11.1.54-71
B. Budiyanto, Damres Uker, Toto Izahar
{"title":"KARAKTERISTIK FISIK KUALITAS BIJI KOPI DAN KUALITAS KOPI BUBUK SINTARO 2 DAN SINTARO 3 DENGAN BERBAGAI TINGKAT SANGRAI","authors":"B. Budiyanto, Damres Uker, Toto Izahar","doi":"10.31186/j.agroindustri.11.1.54-71","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.1.54-71","url":null,"abstract":"","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73360469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.31186/j.agroindustri.11.1.23-31
Muh. Agus Ferdian, Randhiki Gusti Perdana
{"title":"TEKNOLOGI PEMBUATAN TEPUNG PORANG TERMODIFIKASI DENGAN VARIASI METODE PENGGILINGAN DAN LAMA FERMENTASI","authors":"Muh. Agus Ferdian, Randhiki Gusti Perdana","doi":"10.31186/j.agroindustri.11.1.23-31","DOIUrl":"https://doi.org/10.31186/j.agroindustri.11.1.23-31","url":null,"abstract":"","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87703914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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